Food & Beverage Manager

SALARY

• $55,000 - $65,000/ year- Based on experience
• Potential of Quarterly Bonus and Banquet gratuities paid bi-weekly
  
  

Employee Benefits

• Paid Time Off
• 401K & Employer Match
• Health Insurance
• Vision Insurance
• Dental Insurance
• Health Savings Account
• Life Insurance
• Disability Insurance
• Employee Discounts
  
  

Job Overview

As Food & Beverage manager you will manage food and beverage operations to ensure quality service and standards whilst delivering a memorable guest experience. You will ensure compliance with all health, safety, or other requirements.

Required Skills

• Ability to prioritize and organize work assignments, delegate responsibilities.
• Ability to direct performance of departmental staff and follow up with corrections where needed.
• Ability to promote positive work relationships with all departments.
• Ability to ascertain hotel training needs and provide such training.
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
• Ability to focus attention to details
• Ability to remain calm and courteous with demanding/difficult employees, guest and/or situations.
• Ability to perform job functions to standards under pressure of tense/confrontational situations.
• Ability to input and assess information into computer.
• Ability to ensure security and confidentiality of employee and hotel information.
• Ability to work without direct supervision.
• Ability to work long hours, 6 days a week.
  
  

Essential Job Functions

• Manager everyday activity, plan and assign work ensuring you always have the right staffing numbers.
• Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues.
• Train colleagues to make sure they deliver with compliance and to the standards we expect.
• Recommend or initiate any HR related actions where needed.
• Help prepare hotels annual budget and the setting of departmental goals.
• Monitor budget and control expenses with a focus on food, beverage, and labor costs.
• Drive promotions that deliver great dining experiences for guests at a good value.
• Make sure credit and financial transactions are handled securely.
• Make sure all food and beverage equipment is in operational condition and regularly cleaned.
• Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering of any maintenance and repair needs.
• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints making sure to maintain a high level of guest satisfaction.
• Manage hotel food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions/
• Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with Executive Chef.
• Make sure food and drinks are secure and stored safely always keep stock replenished to minimize waste.
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• Other ad-hoc duties unexpected moments when we have to pull together to get a task done.
  
  

Note

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Qualifications

• Some college and/or advanced training in food and beverage management.
• 2 years related experience, including supervisory experience, or an equivalent combination of education and experience.
• Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law.
• Knowledge of government labor regulations.
• Ability to communicate in English with guests and hotel personnel to their understanding.
• Ability to provide legible communication.
• Ability to accurately compute mathematical calculations.
• Computer literate.
• Knowledge of budget preparation and cost controls.
• Bachelors degree/higher education qualification in Hotel Management, Culinary Arts, or related field preferred.